Thursday, October 8, 2009

Mozzarella Pasta Salad

Tonight I was in the mood for a lil something different than the usual flavors I cook with. I was thinking -- artichoke! Yes! I never did like the artichoke, or rather, never really tried it till that one fateful day. (harp playing and memory cloud forming over my head)

Maybe lots of people are introduced to the artichoke this way -- Spinach artichoke dip! So smooth, so creamy, yes it's love!

Nevermind it sounds like a word Jeff Foxworthy will or may have already used in his standup -- "If you hear me scream like a ninny when I see NKOTB live, you artichoke me."

Mozzarella Pasta Salad

1 (6 oz) jar marinated artichoke hearts

1 (8 oz) package rotini pasta, cooked

1 (7oz) jar roasted red bell peppers, drained and cut into strips

1/2 lb smoked mozzarella cheese, cut into 1/2 in cubes

1/2 (5 oz) bag baby spinach leaves

1/2 (4.5 oz can) chopped green chiles, drained

1/2 cup mayonnaise

1/2 cup grated parmesan cheese

1 garlic clove, minced

1/2 tsp pepper

Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients; toss gently.

Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill.

481 calories/serving

Recipe from Southern Living Cookbook 2006

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